Directions

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.

"My husband doesn't care for pumpkin anything. He said the chocolate chips helped give him the courage to try it. He had a second serving even. I used fresh pumpkin instead of canned. I liked how I could easily change the strength of the flavor with the seasoning."

"This was really easy to make and it set up quickly. It was absolutely delicious. I served it to a dinner party of 8 and everyone raved. The creamy texture coupled with the mini semi-sweet chips provided the perfect balance. I will make this for the upcoming holidays."